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Alfredo Lasagna Soup

Alfredo lasagna soup is a creamy Italian-American soup with tender broken lasagna noodles, rich white Alfredo broth, and a ricotta-parmesan swirl. It’s made by simmering noodles in a seasoned cream-and-broth base, then finishing with melted parmesan and cream cheese for a silky texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb chicken breast Diced.
  • 1 onion Diced.
  • 4 clove garlic Minced.
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 1 cup whole milk
  • 4 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cup parmesan Freshly grated.
  • 0.5 cup cream cheese Softened.
  • 1 tsp garlic powder
  • 0.25 tsp nutmeg
  • 8 lasagna noodles Broken into pieces.
  • 1 salt To taste.
  • 1 white pepper To taste.
For cheese dollop
  • 1 cup ricotta
  • 0.25 cup parmesan
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Season the chicken with salt and white pepper, then brown in the butter in a large pot for 4-5 minutes until lightly golden and cooked through. Visual cue: the chicken should develop browned edges.
Build the creamy base
  1. Sauté the onion in the same pot for 3 minutes until softened. Visual cue: the onion should look translucent at the edges.
  2. Add the minced garlic and cook for 1 minute until fragrant. Visual cue: the garlic scent should turn noticeably sweeter without browning.
  3. Whisk in the all-purpose flour and cook for 1 minute to remove the raw flour taste. Visual cue: the mixture should look smooth and slightly thickened.
  4. Gradually add the chicken broth, heavy cream, and whole milk while stirring to prevent lumps. Visual cue: the pot should turn into a smooth, creamy pale base.
  5. Stir in the garlic powder and nutmeg, then bring to a simmer. Visual cue: small bubbles should break the surface steadily.
Cook the lasagna noodles
  1. Add the broken lasagna noodles and cook for 10-12 minutes until tender. Visual cue: noodles should soften and the soup should thicken slightly.
  2. Return the browned chicken to the pot and stir to combine. Visual cue: chicken pieces should be evenly distributed through the creamy broth.
Finish and serve
  1. Remove the pot from heat, then stir in the parmesan and softened cream cheese until smooth and creamy. Visual cue: no visible cream-cheese streaks should remain.
  2. Season with additional salt and white pepper to taste, then serve with a ricotta dollop (ricotta with parmesan, plus fresh parsley on top). Visual cue: the surface should show a light swirl/dollop contrast against the white soup.

Notes

Pro tip: add the liquids gradually and keep stirring when whisking in the flour so the soup stays lump-free. Refrigerate in an airtight container up to 3-4 days; reheat gently, adding a splash of milk or broth if it thickens. Freezing is not recommended because cream-based soups can separate. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly less rich).